What: A farm to table dinner and silent auction benefit to raise funds for kids' cooking camp scholarships

When: Wednesday, October 10th, 6:30pm hors d'oeuvres and wine, 7:00pm dinner

Where: Serenity Knoll Farm, 542 Bacon Branch Rd, Jonesborough, TN 37659

WHO: We will have two chefs for this event. One will be Greeneville-based private chef, caterer, and cooking instructor at Serenity Knoll, Deidra Harruff. Our second chef will be Charleston-based Arienne Casebier, who as experience working under notable chefs such as Tom Colicchio in NYC, and she also worked with Sean Brock to open Charleston's Husk, where she served as sous chef. 

Cost: $75 a plate. This includes hors d'oeuvres, a 3-course dinner, and wine


Hors D'oeuvresWhipped feta crostini with butternut squash chutney, truffled bacon and egg salad stuffed tomatoes, artisan bread and butter

Dinner - Salad, followed by choice of lamb shanks braised in red wine OR smoked ricotta stuffed, bacon wrapped chicken breast, both with parmesan polenta finished with a kale pesto and roasted root vegetables

Dessert - Buttermilk pie, raspberry truffle brownies

Local wine will be served throughout the meal while supplies last

Attire: Casual and weather appropriate